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I am a 32 year old mom to two boys.I have a 8 year old son and a 4 year old son. I have been married for 9 years and I am a stay at home mom that loves to cook,bake, and blog and spend time with my family in any spare time that we get in our busy lives.

3.In a small bowl, combine the chicken, cheese, mayonnaise, chilies, olives, tomato, taco seasoning, lime juice and remaining tortilla chips. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible). I also added about a teaspoon dried cilantro

4.Bake at 375° for 20-25 minutes or until golden brown. Garnish with sour cream, salsa, tomatoes and lime.

1.Prepare cookie mix according to package directions. Roll the dough into 1-in. balls and toll in sugar. Place in greased miniature muffin cups. Press dough evenly onto bottom and up sides of each cup.

2.Bake at 350 degrees F for 11-12 minutes or until set.They might look like they are not done but they are don't let the cookies overcook or you will mess up the cookie.3.Immediately place a frozen peanut butter cup in each cup; press down gently.

2.Heat to between 240 and 247 degrees F (soft ball stage) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla. It will take about 20-25 min to get to this point so be patient.

3.Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Then chill the caramel about 45 min before cutting and wrapping.

I covered half of the caramel in slivered almonds.

4.Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.